I had sweet potatoes and kale at home already so I was inspired to build on that and create the ultimate loaded sweet potato. At first, I bought Annie’s Green Goddess Dressing (and that would be a great substitute if you don’t want to DIY) but the next time I made these I went all out and made my own (vegan) Green Goddess Dressing.

Using a fork, poke multiple holes into both sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender.

In the meantime, heat olive oil over medium heat in medium saucepan. Add garlic and cook for a couple minutes, until fragrant and before browns. Add kale and toss to coat. Add 1/3 cup water and cover for five minutes. Remove cover, toss kale, reduce heat, and cook for another 15 minutes or until kale is desired texture, adding more water as needed..

Add beans to kale and cook until warmed. Season with salt and pepper to taste.

Comments

Hi! I love this recipe and was going to make it for dinner tonight – I don’t have time to make your green goddess dressing, and I picked up Annie’s regular goddess dressing because the Green Goddess Annie’s wasn’t vegan – do you think the regular Annie’s goddess dressing will taste okay with this?

Not sure if you have tried it before or could recommend a different vegan one I can buy. Thank you so much! 🙂

I made this last night and it was absolutely delicious! I only added a tiny amount of water though to the kale and garlic and let is simmer on very low heat covered till kale cooked enough. But really loved this! Thanks!

I’m whipping this up for dinner tonight but I’m also looking for ways to add tons of veggies into my breakfasts. Obviously the sweet potatoes could be made the night before, but would the kale bean filling last in the fridge to be reheated in the morning?

Made this for the first time tonight and it was AMAZING! I added onion and mushrooms to the kale mix and it really hit the spot.
I’m not vegan, or even a vegetarian. But I do have IBS, and finding yummy recipes that are dairy, red meat, mayo, gluten, AND soy free is harder than one would expect.

Hey Samantha, so glad you loved this! And mushrooms and onions are great add-in ingredients! I bet those meaty mushrooms made it that much more satisfying. I have IBS too so I totally get where you’re coming from.

I made this last night and we all really enjoyed it! Thank you for sharing. I had to use spinach instead of kale and since I couldn’t make the sauce I added a can of diced tomatoes with garlic and onion to the black beans with cumin, chili powder, garlic powder, and a bit of cinnamon. I already look forward to making this again. It came together so quickly it will likely be a staple from now on. 🙂

I tried this for the first time many months ago and I just wanted to let you know that it is now a dinner staple of mine! So easy to make, delicious, and satisfying. I like adding corn to mine for a little bit of extra sweetness, texture, and color!

That dressing! All of this looks so good. I make loaded sweet potatoes ALL THE TIME but I’ve never thought of putting any kind of dressing on it! Pinning this to try soon. I’m in love with your blog and all your recipes so I’m sure this one is just as good as the others!

I’ve been looking for some new vegan recipes to spice up our dinners! I made this tonight and also your Green Goddess dressing – absolutely amazing! Thank you so much for sharing it! I plan on making this when my in-laws come for a visit (who insist that a meal isn’t a meal without meat) – I think that it will definitely fill them up!

Found this on Pinterest and made it tonight! It is great! I’m in college, so I substituted some things based on what I had available. I added some corn, a little chicken, sauteed spinach instead of kale, and avocado instead of the dressing. Thanks for the recipe!

I make the same thing all the time, but a southwestern version with avocados, corn, black beans, and cumin! Thanks for the idea of green goddess dressing! BRILLIANT.
But instead of baking the sweet potatoes for that long in the oven, I submerge one sweet potato at a time in a bowl of water and microwave it for about 3 minutes. It basically does the same thing in a fraction of the time!

Made this tonight and it was so delicious and left me feeling great. I added some fresh diced tomatoes and because I didn’t have the dressing in my kitchen I eliminated but it was delicious regardless. Thanks for the recipe.

Made this tonight with a few tweaks and it was dee-lish. I didn’t use water; instead I just stir fried the garlic, onion and kale after adding cumin, paprika, chill seeds and cayenne to the mix. Tasted awesome. I also served it with fresh chopped tomato and some creme fraiche on top. Will definitely make again!